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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Sunday, January 18, 2009

This small batch, basic ground beef and tomato chili with beans, made in the slow cooker. Can be doubled.

Crockpot Beef Chili with Beans

A slow cooker is a perfect vehicle for cooking chili. Although most chili can be made on the stovetop in not a lot of time, something about the process of cooking it low and slow makes the flavor just pop. This slow cooker recipe is quick, easy, delish, and, actually for those of you trying to tone down a bit right now, with a lean ground beef (90/10) it's actually even Weight Watchers friendly! (Yeah, I do have a few of those hanging around here.)

For this recipe, I used my freezer stash of tomato paste dollops, but be sure to check out that tip if you have to open a new can! And, with the exception of yellow onion which I had to replenish, this recipe was also made up of ingredients from the fridge, pantry or freezer too, so I'm still in line with my usual cooking out of the pantry theme for the new year so far. I also had a bit of salsa verde I wanted to use up, so that is what I used in place of the peppers.

Nutritional Factoid: Did you know that while most canned beans are very high in sodium, draining and rinsing them gets rid of nearly half of the sodium level? And, just so you know, it also helps to reduce some of those gas-causing sugars too.

For more of my favorite chili recipes, visit my page on Pinterest!

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Brown the ground beef in a skillet, breaking up the meat as it cooks; drain if needed. Add the garlic toward the end and saute for just a few more minutes. Add the chili powder and cumin, stir to thoroughly coat; remove from heat and set aside. Add the chopped tomatoes to a 3-1/2 to 4 quart slow cooker. Add the beans, onion, chiles, tomato paste and oregano; stir to mix. Add in the meat mixture, stir well, cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

~Cook's Notes~

In terms of chili as a main dish, this is a small batch chili - okay to double for a larger slow cooker, however be mindful of the hot chilies.

Serving ideas: Serve with a side of saltines, or over rice, pasta, or corn chips.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

I saw you at Sunday Baker and noticed that you are a Mississippi girl too. I just had to stop by and say...hey girl! I'm in Hattiesburg, not too far from you. It's always nice to meet my fellow southern belles. Stop by my blog and see me sometime.

~Amanda

p.s. I LOVED your crockpot tips...they were great! I like to cook in mine, but don't have many recipes adapted for it. Thanks for sharing.

Maken this tonight I'll let you know how it turns out!!! Thank you for you awesome recipes!! made the sausauge cheese bread breakfast stuff yesterday morning it was yummmmoooo....used cressant rolls because our walmart was out of frozen dough....my inlaws are in town so i needed easy fast stuff to make haha thank you again!

Hi Lindsey! I'll have to try that with the crescents - I have some of the sausage mix already made up in the freezer. Glad you enjoyed the chili!! Thanks so much for taking the time to come back and comment.

I made this last night for our Super Bowl party, alas the game didn't turn out the way I had hoped but this Chili turned out amazing!! I am always trying your recipes out! And they always turn out amazing! Huge fan!!

Mary, This one of my favorite comfort foods. Unfortunately, not so much for my wife. Although with my tweaking of the recipe, according to her tastes, she may be coming to see the error of her ways. I make this a lot for church functions, but that's in a 4 gal. cauldron. And who needs a fork or a spoon, when a bag of tortilla chips will do nicely. Scotch Bonnets, or Serrano peppers? Wow! The “Shanty Irishman” here would burst into flames. My son-in-law would love this. He and my step-son play chicken with Scotch Bonnets and Ghost Peppers. It’s no wonder why neither one of them have any hair. It didn’t fall out, it melted. My son-in-law puts Frank’s or Sriracha sauce on his food like I put ketchup on a hamburger or fries. No wonder why he’s color-blind. He probably melted the chromatic receptors in his eyeballs.BTW, I hate to admit that I’m so far behind the times but, I recently tried tomato paste in a tube. It’s made by Cento. It’s not bad. So far it’s stayed fresh for 5 weeks. How many times have any one of us only needed a tablespoon or so of tomato paste: And no matter how well you seal the little can, the next time you need it it’s either dried up or has turned into a science project. It’s not my regular, Contadina, but it tastes pretty good and doesn’t have that ‘tinny’ taste either. God bless.

Hi Mary, would I need to just fill with water until covered. I realized there's nothing about what to add in regards to that. I follow directions to the T and my crockpot looks like it needs some water in it.

Hi Mary, would I need to just fill with water until covered. I realized there's nothing about what to add in regards to that. I follow directions to the T and my crockpot looks like it needs some water in it or stock?

Hi Sandra! You absolutely could - use your best judgment if it looks dry, of course but I don't for this recipe. This is a small batch recipe so the undrained tomatoes is sufficient. Now, if your slow cooker tends to cook hot or if you used one larger than the 3-1/2 quart recommended, you might find it drying out and the liquid evaporating. In that case I'd certainly keep an eye on it to see if you need to add some water.

Thanks again for this one, Mary. Made it again today after going outside and getting cold, with misting rain so damp as well. Knocked this out and just let it go until it was just luscious. Perfect "watching the Olympics" food!

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

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Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

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